Best Deep Fried Coconut Shrimp Recipes

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COCONUT FRIED SHRIMP



Coconut Fried Shrimp image

These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1-1/4 cups cornstarch
6-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1-1/2 cups cold water
1/2 teaspoon canola oil
2-1/2 cups sweetened shredded coconut
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Additional oil for deep-fat frying
1/2 cup orange marmalade
2 tablespoons honey

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.

Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.

DEEP FRIED COCONUT SHRIMP



Deep Fried Coconut Shrimp image

Make and share this Deep Fried Coconut Shrimp recipe from Food.com.

Provided by MizzNezz

Categories     Coconut

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil, enough to fry shrimp
3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 egg whites
2 cups shredded unsweetened coconut
1 1/2 lbs large shrimp, cleaned and deveined

Steps:

  • Heat oil in deep fryer or deep skillet to 325*.
  • Meanwhile, mix flour, salt, ginger, and pepper.
  • Beat egg whites, just until foamy.
  • Coat shrimp with flour; dip into egg whites.
  • Pat coconut onto shrimp.
  • Fry, turning once, for about 2-3 minutes, until golden brown.

Nutrition Facts : Calories 970.1, Fat 75.3, SaturatedFat 65.2, Cholesterol 214.9, Sodium 1630.2, Carbohydrate 46.7, Fiber 19.2, Sugar 8.6, Protein 36.2

DEEP-FRIED COCONUT SHRIMP



Deep-Fried Coconut Shrimp image

Make and share this Deep-Fried Coconut Shrimp recipe from Food.com.

Provided by evelynathens

Categories     Coconut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 eggs, beaten to blend
1 1/2 teaspoons cayenne pepper
1 teaspoon seasoning salt
1 cup all-purpose flour
3 cups dried breadcrumbs
1 cup shredded coconut
24 uncooked large shrimp, peeled,tails left on and deveined (about 1 ½ lbs total)
vegetable oil, for deep-frying
2 (8 ounce) cans crushed pineapple, drained
1 (6 ounce) jar plum sauce

Steps:

  • Combine eggs, cayenne and seasoning salt in shallow pan.
  • Place flour in another shallow pan.
  • Combine breadcrumbs and coconut in third pan.
  • Dredge shrimp in flour, shaking off excess.
  • Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
  • Heat oil in deep-fryer.
  • Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
  • Transfer to paper towels to drain.
  • Serve immediately with sauce.
  • For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
  • Refrigerate until ready to use.

NEELY'S JUMBO COCONUT SHRIMP



Neely's Jumbo Coconut Shrimp image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Peanut oil, for frying
1 1/2 pounds jumbo shrimp, peeled and deveined
1 cup panko bread crumbs
1 cup shredded sweetened coconut
4 large eggs
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 tablespoon onion powder
1/2 tablespoon granulated garlic powder
Zesty Dipping Sauce, recipe follows
One 6-ounce jar orange marmalade
1/4 cup sweet Asian chili sauce
1 lime, juiced

Steps:

  • Preheat oil in a deep-fryer to 350 degrees F.
  • Butterfly shrimp and set aside.
  • In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
  • Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
  • Mix all ingredients in a small bowl.

COCONUT SHRIMP I



Coconut Shrimp I image

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Provided by LINDAV10

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 6

Number Of Ingredients 8

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Steps:

  • In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  • Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  • Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g

DEEP FRIED SHRIMP



Deep Fried Shrimp image

These shrimp are delicious served with french fries!

Provided by Ladan

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 7

4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ cups vegetable oil

Steps:

  • In a medium size mixing bowl combine shrimp, salt and pepper; stir.
  • Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g

COCONUT-CRUSTED FRIED SHRIMP



Coconut-Crusted Fried Shrimp image

Categories     Shellfish     Appetizer     Fry     Cocktail Party     Dinner     Coconut     Seafood     Shrimp     Summer     Poker/Game Night     Deep-Fry     Party     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Pineapple-Apricot Salsa

Steps:

  • Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
  • Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

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